DUTCH OVEN RECIPES: White Bean Chili Dutch Oven Recipe

White Bean Chili Dutch Oven Recipe





White Bean Chili Dutch Oven Recipe

Serves: 6–8
Cook Time: 1 hour (longer simmer for deeper flavor)
Style: Creamy, savory, slightly smoky, comforting

Ingredients

Protein Options

Choose one of the following:

  • 2 lbs boneless skinless chicken thighs, whole (best flavor & tenderness)

  • OR 2 lbs chicken breast, whole

  • OR 1 ½ lbs ground chicken or turkey

  • OR skip for vegetarian, add 1 extra can of beans + 1 cup corn

White Beans & Base

Vegetables

  • 1 large yellow onion, diced

  • 1–2 jalapeños, diced (remove seeds for mild)

  • 1 green bell pepper, diced

  • 3–4 cloves garlic, minced

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 cup diced mild green chiles (canned, undrained)

Broth & Liquid

  • 4 cups chicken broth (or vegetable broth)

  • 1 tablespoon lime juice (added at the end)

Spices (KEY to a great white chili)

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder (optional; keeps it “white” but adds depth)

  • ¼ teaspoon cayenne pepper (adjust to taste)

  • ½ teaspoon ground white pepper (optional but classic)

Creamy Finishing Options

Use one OR combine:

  • 4 oz cream cheese, softened

  • ½ cup heavy cream

  • ¾ cup sour cream

  • 1 cup whole milk

  • OR 1 mashed can of beans (for dairy-free creaminess)

Toppings (all optional)

🥘 Instructions (Dutch Oven Method – LONG & DETAILED)

1. Heat the Dutch Oven

Place a heavy Dutch oven over medium-high heat.
Add 2 tablespoons oil.

2. Brown the Chicken (or Ground Meat)

For whole chicken thighs/breasts:

  1. Pat chicken dry, season lightly with salt & pepper.

  2. Brown both sides 3–4 minutes per side.

  3. Remove and set aside.

For ground chicken/turkey:

  1. Add to pot and brown until no longer pink.

  2. Remove and set aside.

Why this matters:
Browning creates fond on the bottom of the pot—this becomes the deep flavor base of the chili.

3. Sauté Vegetables

In the same pot:

  1. Add onions and bell pepper. Cook 5 minutes until softened.

  2. Add jalapeño and cook 1 more minute.

  3. Add garlic and stir just until fragrant (30 seconds).

  4. Add corn and stir to combine.

4. Bloom the Spices

Push vegetables to the sides and add:

  • cumin

  • coriander

  • oregano

  • smoked paprika

  • chili powder

  • white pepper

  • cayenne

Stir spices in the center of the pot without burning, 30–40 seconds.

Why:
Blooming spices in oil opens their flavor fully—this is what separates “good” chili from “great.”

5. Build the Chili Base

Add:

  • diced chiles

  • 3 cans of rinsed beans (reserving about 1 cup to mash later)

  • browned chicken (whole pieces) or ground meat

  • chicken broth

Scrape the bottom of the pot to release all browned bits.

Bring to a gentle simmer.

6. Simmer Low & Slow

Cover and cook:

  • 30 minutes for ground meat

  • 45 minutes for chicken thighs

  • 45–60 minutes for chicken breasts

This melds flavors and begins to break down the chicken for shredding.

7. Shred the Chicken (if using whole pieces)

Remove the chicken, shred with two forks, return to the pot.

8. Thicken the Chili

Choose one or combine:

Option A — Mash reserved beans

Mash your reserved 1 cup of beans with a fork.
Stir in for natural creaminess.

Option B — Cream cheese

Add cubes of cream cheese and stir until melted.

Option C — Dairy finish

Stir in:

  • heavy cream

  • sour cream

  • OR whole milk

Heat gently without bringing to a boil to avoid curdling.

9. Final Flavor Balance

Add:

  • lime juice

  • additional salt & pepper to taste

  • more cayenne if you want heat

  • more broth if too thick

  • a slurry of mashed beans if too thin

Simmer 5 more minutes.

🍽️ Serving Suggestions

Serve hot in deep bowls with toppings such as:

  • shredded cheese

  • cilantro

  • jalapeño slices

  • tortilla chips

  • green onions

  • avocado

  • extra lime

  • hot sauce

This chili is even better the next day, as the flavors deepen and meld.

⭐ Variations

Creamy Verde Style

  • Add ½ cup salsa verde

  • Use jalapeños + poblanos

  • Add cilantro before serving

Extra-Spicy Version

  • Add 1–2 minced serrano peppers

  • Increase cayenne

  • Use pepper jack cheese as topping

Thick & Hearty Cowboy Style

  • Add 1 cup diced potatoes

  • Add 1 extra can of beans

  • Simmer an extra 20–30 minutes

Vegetarian / Vegan

  • Replace chicken with extra beans & corn

  • Use vegetable broth

  • Skip dairy and thicken with mashed beans

Southwestern Style

  • Add 1 teaspoon ground cumin extra

  • Add roasted corn

  • Add smoked paprika + pinch of chipotle powder

⭐ Tips for the BEST White Chili

  • Mash some beans for natural thickness—don’t rely only on cream.

  • Browning chicken is essential for depth.

  • Don’t boil after adding dairy.

  • Dutch ovens maintain heat beautifully—keep it at a low simmer.

  • Use fresh lime at the end—it wakes everything up.

  • Add toppings generously—the chili is mild enough to handle bold garnish.


OTHER RECIPES

DUTCH OVEN RECIPE INGREDIENTS
  • 1 lb. dried Great Northern Beans
  • 5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
  • 1 Tbl. olive oil
  • 2 medium onions chopped
  • 3 cups (12 oz) shredded Monterey Jack cheese, divided
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Dash of ground red pepper
  • 1/2 tsp. pepper
  • 2 (4.5 oz.) cans chopped green chilies, undrained
  • 3/4 cup sour cream
  • 4 garlic cloves, minced
  • 3/4 cup salsa
  • 6 cups chicken broth
  • Chopped fresh parsley, optional
***fresh ground turkey can be substituted for the chicken*****

DUTCH OVEN RECIPE INSTRUCTIONS

1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.

2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa. Enjoy the white bean chili ! Nice Dutch oven recipe !
 Dutch-oven recipes: breakfast-sausage-souffle.

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